Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties
The aim of the study was to determine the effects of pea and soy protein addition (1, 3, 6 g/100 g) on inulin hydrogels properties. Inulin hydrogels (20 g/100 g) were obtained by thermal induction. It was stated that tested plant protein might be used as a modifier of inulin hydrogels properties. Th...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/7/845 |
| _version_ | 1797563866817757184 |
|---|---|
| author | Anna Florowska Adonis Hilal Tomasz Florowski Małgorzata Wroniak |
| author_facet | Anna Florowska Adonis Hilal Tomasz Florowski Małgorzata Wroniak |
| author_sort | Anna Florowska |
| collection | DOAJ |
| description | The aim of the study was to determine the effects of pea and soy protein addition (1, 3, 6 g/100 g) on inulin hydrogels properties. Inulin hydrogels (20 g/100 g) were obtained by thermal induction. It was stated that tested plant protein might be used as a modifier of inulin hydrogels properties. The addition of pea and soy protein to inulin hydrogels resulted in networks with more a compact and homogeneous structure. The increase of the protein concentration caused the structure of the hydrogels to get smoother, more cohesive, and less granular. Pea and soy protein addition (3–6 g/100 g) to hydrogels allowed to obtain higher values of yield stress, texture (firmness, adhesiveness) and spreadability parameters. At a protein concentration of 6 g/100 g, the firmness of inulin hydrogels was seven times higher for those with pea protein (1.87 N) and ten times higher for those with soy protein (2.60 N) compering to the control hydrogel (0.24 N). The transmission profiles of hydrogels with incorporated 6 g/100 g of soy proteins showed the slowest motion of the particles, which indicates the highest stability of gel. As the concentration of protein addition increased, a reduction in the lightness was observed. |
| first_indexed | 2024-03-10T18:49:15Z |
| format | Article |
| id | doaj.art-44eb63022ce9492987d4c191076a1841 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:49:15Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-44eb63022ce9492987d4c191076a18412023-11-20T05:17:05ZengMDPI AGFoods2304-81582020-06-019784510.3390/foods9070845Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels PropertiesAnna Florowska0Adonis Hilal1Tomasz Florowski2Małgorzata Wroniak3Institute of Food Science, Department of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandInstitute of Food Science, Department of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandInstitute of Food Science, Department of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandInstitute of Food Science, Department of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandThe aim of the study was to determine the effects of pea and soy protein addition (1, 3, 6 g/100 g) on inulin hydrogels properties. Inulin hydrogels (20 g/100 g) were obtained by thermal induction. It was stated that tested plant protein might be used as a modifier of inulin hydrogels properties. The addition of pea and soy protein to inulin hydrogels resulted in networks with more a compact and homogeneous structure. The increase of the protein concentration caused the structure of the hydrogels to get smoother, more cohesive, and less granular. Pea and soy protein addition (3–6 g/100 g) to hydrogels allowed to obtain higher values of yield stress, texture (firmness, adhesiveness) and spreadability parameters. At a protein concentration of 6 g/100 g, the firmness of inulin hydrogels was seven times higher for those with pea protein (1.87 N) and ten times higher for those with soy protein (2.60 N) compering to the control hydrogel (0.24 N). The transmission profiles of hydrogels with incorporated 6 g/100 g of soy proteins showed the slowest motion of the particles, which indicates the highest stability of gel. As the concentration of protein addition increased, a reduction in the lightness was observed.https://www.mdpi.com/2304-8158/9/7/845inulin hydrogelpea proteinsoy protein |
| spellingShingle | Anna Florowska Adonis Hilal Tomasz Florowski Małgorzata Wroniak Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties Foods inulin hydrogel pea protein soy protein |
| title | Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties |
| title_full | Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties |
| title_fullStr | Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties |
| title_full_unstemmed | Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties |
| title_short | Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties |
| title_sort | addition of selected plant derived proteins as modifiers of inulin hydrogels properties |
| topic | inulin hydrogel pea protein soy protein |
| url | https://www.mdpi.com/2304-8158/9/7/845 |
| work_keys_str_mv | AT annaflorowska additionofselectedplantderivedproteinsasmodifiersofinulinhydrogelsproperties AT adonishilal additionofselectedplantderivedproteinsasmodifiersofinulinhydrogelsproperties AT tomaszflorowski additionofselectedplantderivedproteinsasmodifiersofinulinhydrogelsproperties AT małgorzatawroniak additionofselectedplantderivedproteinsasmodifiersofinulinhydrogelsproperties |